• In a small mixing jar add moraiyo and fresh curd, close the lid and grind well.
• Pour the mixture in a bowl, simultaneously add half water of glass in the same mixing jar shake it well and add the same in the bowl.
• Heat a pan and add clarified butter once it melts then cumin seeds, sesame seeds, chopped green chilies and roast them.
• Next step is to add moraiyo and curd mixture in the same pan and stir continuously to avoid any lumps.
• You will observe that the mixture is getting thicker and lower the flame and add sendha namak, black sea salt, black pepper, crushed peanuts, Kismish, grated coconut and finally finely chopped coriander. Mix all ingredients well.
• Cook it on low medium flame for 4-5 minutes. Turn off the flame.
• Grease a glass bowl or use a baking dish or cake mold.
• Now add the mixture into the greased bowl and even it out with the help of a spatula.
• Now let it set and cool off for 10-15 minutes. The thickness can vary according to your liking.
• After 15 minutes, scrape off the sides with help of a knife.
• Now place a chopping board (or any plate or tray) on top of the glass bowl.
• Next turn it upside down, and you will observe that the cake has come onto the chopping board this means the cake has set well.
• Cut it into square pieces or of the shape of your choice.
• Now you either serve them directly or shallow fry them.

Shallow Fry

• Heat a pan, and grease it with clarified butter.
• Place the individual cake piece in the pan.
• Keeping the gas on medium flame, cook until golden in color from all sides.
• Be careful while flipping the sides to avoid breaking to avoid breaking them, as the core is soft.
• Serve them with home green chutney and enjoy